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Functional food science and the cardiovascular system

1998

Hornstra, G. | Barth, C.A. | Galli, C. | Mensink, R.P. | Mutanen, M. | Riemersma, R.A. | Roberfroid, M. | Salminen, K. | Vansant, G. | Verschuren, P.M. (Department of Human Biology, Maastricht University, PO Box 616, NL-6200 MD, Maastricht, Netherlands)

AGROVOC Keywords
alimentos arteriosclerose arteriosclerosis blood blood coagulation blood disorders body fluids cardiopathie cardiovascular system coagulation coagulation sanguine fibrinolysis foods functional foods heart diseases hypertension immune response lipoproteine lipoproteins liquide biologique metabolism metabolisme metabolismo platelets produit alimentaire riesgo risk risk factors risque sang sangre sistema cardiovascular thrombocyte thrombose thrombosis trombocitos trombosis trouble sanguin
Bibliographic information
Volume 80 Issue supplement
Pagination
pp. 113-146
Other Subjects
Coagulacion sanguinea; Lipoproteinas; Enfermedades cardiacas; Serum; Respuesta inmunologica; Reponse immunitaire; Hipertension; Liquidos corporales; Trastornos sanguineos; Systeme cardiovasculaire; Coagulacion; Low density lipoprotein
Language
English
Note
many ref. Functional Food Science in Europe
1999-08-15
AGRIS AP
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